1 cup self raising flour
1/2 teaspoon baking soda
2 tablespoons caster sugar
2/3 cup milk
1 large egg (recipe recommends using eggs with a minimum weight of 59gms)
20g butter, melted
Extra butter to grease pan
Sift flour, baking soda and caster sugar together in a large bowl.
Make a well in the centre of the dry ingredients.
Using a whisk or fork, beat milk and egg in a small bowl until combined.
Pour milk and egg mixture into the well.
Gradually incorporate the flour into the milk mixture whisking until a smooth batter forms.
Mix in melted butter.
Light grease with butter.
Drop tablespoons of the mixture into the frypan. Dropping the mixture from the tip of the tablespoon will give a round shape to the pikelets. Don't overfill the frypan as this will make turning the pikelets difficult. Cook until several bubbles appear on the surface (this should take about one minute).
Remove cooked pikelets from pan and repeat with remaining batter, lightly greasing pan between each batch.
Serve hot or at room temperature.